Restaurant Positioning Analysis Lesson Plan

(1) Chapter Analysis

"Catering Service and Management" is a professional basic required course for students majoring in tourism management. It is designed to train students in the process of catering service and management. The required professional qualities and abilities are the main line, following the laws of cognition, and provide the knowledge, abilities and attitudes that students must learn as well as the corresponding teaching requirements. It is highly targeted and the content is combined with the actual work of hotel catering. . Chapter 2, Section 2 "Basic Skills for Chinese Food Service" is a standardized basic skill or technique related to the catering business. It mainly introduces and introduces the types, uses, operation methods of trays, types, characteristics and basic techniques of napkin folding. Tell the story and improve the students’ service skills in Chinese food.

Teaching is heavy and difficult

Teaching focus: Master the basic skills of Chinese food service, mainly including trays, napkin folding, table setting, wine service, dish service and related Chinese food services Skill.

Teaching difficulties: be able to fold napkin flowers within the specified time and achieve innovation, and set the Chinese food table quickly, with accurate positioning and high quality.

(2) Academic Situation Analysis

The teaching objects of this course are high school students in vocational colleges. Since such students have poor theoretical learning foundation and independent learning awareness during middle school, Their intellectual awareness is relatively weak and their initiative is generally low. Coupled with the college entrance examination, their self-confidence will naturally decline on this basis. For them, higher vocational education is the first year of a new learning model and they have left the traditional The way of learning, starting a new learning mode, the psychology is more novel. They do not like to learn theoretical knowledge, but are very interested in practical operations and are highly motivated. In the process of practical operation, many students like to express their opinions and participate in the practice. At this time, students are active in thinking, highly creative, and have a strong desire for knowledge. Some students have relatively difficult family backgrounds and have certain difficulties. Hard-working spirit.

(3) Teaching Objectives

Knowledge Objectives: 1. Master the basic skills and etiquette of Chinese food service, the basic skills of folding flowers on trays and napkins, and the placement of Chinese food

Learning basic skills such as Taiwan, wine, and food service.

Ability objectives: 1. Through teachers’ explanations and demonstrations, students can operate by themselves and learn basic skills such as trays, wine service, table setting for meals, and napkin folding. This is to cultivate students' ability to analyze and solve problems,

and improve their professional skills and hands-on ability, master a skill, and master the skill requirements that catering service personnel should have

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2. Master the methods of organizing materials and independent learning

3. Enable students to more comprehensively understand and master the knowledge of Chinese food

Emotional goal: pass Teachers' teaching, students' active participation, thinking and discovery stimulate students' desire for knowledge in catering

Strengthen professional knowledge, cultivate students' unique professional feelings, re-understand and love Chinese catering

Enter a major and fall in love with life.

(4) Teaching Methods

Because the section "Basic Skills in Chinese Restaurant Service" is highly practical, and students are more interested in practical operations and are good at expressing themselves. Self, based on the teaching principle of integrating theory with practice, in order to highlight the key and difficult points and allow students to master the general operational skills of Chinese restaurant service (trays, folding flowers, table setting, etc.) to complete the teaching goals, the following teaching methods are specially formulated:

1. Lecture method

2. Combination of simulation teaching method, explanation and demonstration

3. Questioning method

4. On-site demonstration method with students

(5) Teaching tools and equipment: blackboard, teaching materials, multimedia courseware, 2 trays, 2 beer bottles, napkins

2. Teaching activity process

(1) Introducing a new lesson (A: Teacher B: Student)

A: (In class, the teacher said class, the student on duty said stand up) Class, B: Stand up A: Good morning, classmates! B: Good morning, teacher! A: Classmates, yesterday we just studied the content of the first section "Introduction to Chinese Food" in the second chapter of our course "Chinese Restaurant Service". You still remember that when get out of class was over, I told you that in the next class, I will ask the students to get up and review the content of our last class. I wonder if you have reviewed it when you go back, or are there any students who still remember the content of our lecture yesterday? Which classmate will get up and review it? (Students are discussing under the podium) Is there any classmate who wants to get up to review? Please raise your hand (some students raised their hands) Okay, Zeng Xiaoqian B: I talked about the classification of Chinese dishes, the methods and characteristics of Chinese cooking and Knowledge of the characteristics of Chinese restaurant operations and other aspects. (Students can answer freely) A: Okay, please sit down. Zeng Xiaoqian just gave a very comprehensive answer. It can be seen that she listened carefully in class. I wonder if you, our classmates in the audience, also remembered it like Zeng Xiaoqian. Woolen cloth? Okay, so due to time factors, we won’t ask the students to get up and review today. In the past few days, I see that everyone is a little tired in class. Is it because they didn’t get a good rest at night? No matter what, everyone should listen carefully in class.

Classmates, in the last class we talked about the knowledge related to the introduction of Chinese food in Chapter 2, so in today’s class, we will study the content of the second section of this chapter "Basic Skills in Chinese Food Service" and start a new class Before I show you a video about Chinese food service, in this class we will learn the knowledge and skills of trays, catering folding, and table setting. Please pay attention to how the people in the video put the trays. After watching Finally, we will invite students to come up with demonstrations (including the process of serving trays, folding flowers, and setting up the Chinese food table) to attract students' attention, attract students' attention, and increase students' interest in learning Chinese food service.

) What do you think after watching this video? Do you find Chinese food service complicated? So what makes it complicated? From this video, we can see that Chinese food service is a delicate and complex job. It requires a lot of small details. So what exactly is needed? Today I want us to take these questions and enter our new content today Chapter 2 "Chinese Restaurant Service" Section 2 "Basic Skills of Chinese Food Service" (2) Teaching new lessons